Maple Walnut Cream Cheese Pie Recipe
Quick, easy, impressive, and oh so good!
I should have called this "Gone to Heaven Pie" instead of "Maple Walnut Cream Cheese Pie." I just tasted it, and if I must say so myself, I have outdone myself with this creation.
There is a minimum of baking involved to make this outstanding pie. Only the crust is baked. The rest is no-bake and just chill.
This recipe combines the great taste of maple flavored walnut bits with the creaminess of a maple flavored cheesecake layer. The topping adds an extra bit of flavor and texture.
I will give you some special hints on how to decorate the top to make it look extra festive and special.
I Love the Flavor of Real Maple Syrup
Maple is not just a sweet to me, it's a comfort food. The aroma and taste bring back memories of warm pancakes at breakfast.
Do you like maple flavored food?
This pie has the flavor of maple and the crunch of walnuts with a creamy maple flavor cream cheese layer.
I always use real maple syrup in the recipe, not the artificially flavored kind. I don't know how that would work. And, I use Neufchatel cheese instead of cream cheese as it has 1/3 less fat.
- ready made pie crust
- 1 -1/2 cups coarsely chopped walnuts
- 1/2 cup maple syrup
- 2 Tablespoons of butter
- 1 cup of sugar (divided in two)
- 8 oz (227 gm) Neufchatel or Cream Cheese
- 8 oz (277gm) frozen non-dairy whipped topping (defrosted)
- 3 Tablespoons maple extract.
- Place your ready made pie crust in your pie pan and set aside.
- Place chopped walnuts in a mixing bowl.
- Over medium heat, melt butter. When melted stir in maple syrup and 1/2 cup of the sugar. Pour this over the walnuts and stir.
- Put walnut mixture in the bottom of the pie crust and distribute evenly.
- Bake according to pie crust package instructions. Mine called for 9 to 11 minutes at 450 degrees. I baked it for about 10 minutes.
- When lightly brown, remove from the oven and let it cool thoroughly.
- In a medium mixing bowl, add the cheese, whipped topping, maple extract and a 1/2 cup of sugar. Beat until the maple extract is evenly distributed and the mixture is smooth.
- Pour this into the cooled pie shell. Cover. Refrigerate.
Maple Extract Sources
Maple extract may be hard to find. My supermarket discontinued carrying it. It used to be with the spices and vanilla and other extracts. Some of the brands contain alcohol which may not be acceptable for people with a sensitivity to alcohol.
Sometimes you can find it in health food super stores. The smaller health food stores tend to carry the more common extracts, but can probably order it for you.
Maple extract is hard to come by in the supermarket, health food store or big box store. If you are unable to find it, I recommend Amazon as a source instead of driving from store to store.
Once you purchase it, you will see a little goes a long way. There are other foods you can add it to as well as the pie recipe above. Try a little in your coffee. Use it in vanilla yogurt or in plain yogurt to which you add your favorite sweetener. Add a few drops to coffee. You can add it to your chocolate or vanilla pudding. A little extra added flavor and something a little different.
Here's how we finish off our pie and give it a finished professional look. This adds a little extra texture to the pie both visually and on the palate.
Prep Time: 10 minutes
- Whipped cream or whipped topping
- 1/8 cup maple syrup
- 2 drops maple extract
- Put little puffs of whipped cream around the edge of the pie. Either used a purchased aerosol can or make your own whipped cream and put it in a pastry bag.
- Mix maple syrup and maple extract together. Drizzle over the top of the pie.
Ounce to Gram Conversion Tool
Ounce to Gram Conversion
1 cup = 8 ounces
Follow The Photos To Make The Recipe - Step-By-Step Instructions With PhotosClick thumbnail to view full-size
What is non-dairy whipped topping?
I was asked this question by someone outside the U.S.A. In the United States it is sold as brand name "Cool Whip" also under generic or store brands. Find it in the frozen food section of the supermarket. Usually near desserts and frozen berries.
It is made out of coconut and/or palm oils and when defrosted has the consistency of whipped cream.
You could substitute whipped cream, but the pie won't stay as stable. By the second day, it might separate and not look guest-worthy.
As always, if you have any questions about the recipes, leave a note. I will get back to you as soon as possible. Comments are always welcome too.
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© 2011 Ellen Gregory